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Native American Lima Bean & Tomato Soup

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      Title: NATIVE AMERICAN LIMA BEAN & TOMATO SOUP
 Categories: Ethnic, Soups, Vegetables, Cyberealm
      Yield: 6 Servings
 
      1 lb Dried lima beans
      3 qt Water
      1 ea Sprig parsley
      2 ea Onions, sliced
    1/4 lb Salt pork
      3 ea Tomatoes, cored
      1 ea Chili pequin, crushed
      1 tb Salt
 
  Soak the beans in 1 1/2 quarts water for 3 1/2 hours; drain and rinse.
  Place in large, heavy kettle, cover with 1 1/2 quarts water, add
  remaining ingredients and simmer, slowly, for 1 hour. Uncover and
  simmer for 1 additional hour.  Serve hot.
  
  From:  The Art of American Indian Cooking by Yeffe Kimbell and Jean
  Anderson, Avon Books (a division of The Hearst Corporation), New
  York, NY, 1965. Typed by Loren Martin
 
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